During the fermentation of kimchi, lactic acid bacteria and various functional substances are produced under the action of microorganisms. Under the action of lactic acid bacteria, new vitamins B, C and amino acids are synthesized, so that these nutrients in kimchi far exceed the content of raw materials themselves, just like magic. Especially lactic acid bacteria, one gram of kimchi can produce at most 1 100 million, which is almost four times that of yogurt.

The contents of lactic acid bacteria and nutrients in kimchi reach the highest value when it is fully fermented, and then it will decrease. Therefore, compared with over-fermented or under-fermented kimchi, properly and fully fermented kimchi not only tastes good, but also is more beneficial to health.

Lactic acid bacteria and organic acids such as lactic acid and acetic acid produced by fermentation have intestinal moistening function, which can cure constipation, inhibit intestinal cell variation and tumor formation, and prevent colorectal cancer. In addition, lactic acid bacteria and organic acids can increase skin epidermis, produce collagen, and remove active oxygen in cells, thus having the effects of beautifying and anti-aging, and removing toxins in the body and improving immunity.

Kimchi is a naturally fermented food. The unique taste and smell of kimchi are produced by fermentation, so the quality of fermentation is an important factor to determine the taste of kimchi.